Honey chilli potato
Preparation Time
10 minutes
Cooking Time
29 minutes
Difficulty Level
moderate
Meal Type
Evening Snack
Serves 4
Key Ingredients
- Honey
About This Recipe
Honey chilli potato is the Indo-Chinese snack that Indian street stalls and home cooks both make: thick-cut potato fingers, fried until crisp, tossed in a glossy sweet-spicy glaze. The cut matters more than anything else. Cut the potatoes into fat fingers, soak them in cold water to wash off the starch, and dry them fully before the corn flour goes on, or the coating steams instead of crisping.
The glaze is a small thing: three tablespoons of honey (63 g), a teaspoon of white vinegar, garlic, crushed dry red chilli, sesame seeds and two tablespoons of water, warmed for a minute until glossy. Honey is 304 kcal per 100 g, so those three tablespoons add about 48 kcal to each serving, and the vinegar keeps the sweetness in check. The chilli heat is up to you: one teaspoon of crushed dry red chilli suits most tables, two make it genuinely hot.
Makki ka atta (maize flour) is the coating here. The nutrition numbers on this page count the honey, corn flour, sesame and the oil the potatoes take up, but not the potato itself, so a real plate runs a little higher. This is still a fried snack, so serve it as one course of an evening spread, not the whole meal.
Ingredient List
Serving Size:
1x
2x
3x
Potatoes
- Potatoes, medium — 4 pieces
Coating
- Corn flour (makki ka atta) — 1/2 cup
- Salt — 1 tsp
For frying
- Groundnut oil, taken up by the potatoes — 3 tbsp
- Groundnut oil, more for the wok (most of it stays in the wok) — 300 ml
Glaze
- Garlic, finely chopped — 6 cloves
- Dry red chillies, crushed — 1 tsp
- Honey — 3 tbsp
- White Vinegar — 1 tsp
- White sesame seeds — 2 tsp
- Water — 2 tbsp
To finish
- Spring onion greens, chopped — 2 tbsp
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Serving Suggestions
Serve straight from the pan while the coating is crisp; honey chilli potato softens as it waits, so it does not hold well in a box. It is a tea-time plate on its own, and a glass of honey water or plain water goes well beside it. More sweet-savoury ideas from the same jar are in the honey recipes roundup.
Tips for Cooking Honey chilli potato
Dry the soaked potatoes until they are genuinely dry; leftover water ruins the coating and spits in the oil. Fry in batches so the oil stays hot, and raise the flame for the second fry, which is the one that crisps. Warm the glaze only until it turns glossy; the garlic and sesame burn quickly in a hot pan. Toss at the very last minute.
Chef’s Note
A serving of this honey chilli potato recipe comes to about 208 kcal, 1.8 g protein, 22.9 g carbohydrate, 12.7 g fat and 2.2 g fibre, computed from the honey, corn flour, oil and sesame; the potato itself is extra. The glaze decides the taste, so taste it in the pan: sweet, sour, salty and hot should all answer.
Per serving (approx.): 208 kcal, protein 1.8 g, carbs 23 g, fat 13 g, fibre 2.2 g. Computed from IFCT 2017 / USDA values for the listed quantities. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.
Happy Cooking
!!
ByCOWBERRY
Jul 15, 2026
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